Pistachio Biscotti Buttons

December 24th, 2010 at 4:04 pm
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I know I’m cutting it close here, but I couldn’t help but share one more cookie recipe with you before the Christmas season has passed. These “biscotti buttons,” named for their crunchy resemblance to tea’s favorite cookie, are the perfect bite-sized treat to nibble on any time of year—Christmas or not.

This holiday will be a quiet one for me. My sister and brother-in-law visited for Thanksgiving this year but won’t be making it back for Christmas, so my parents and I plan on enjoying a low-key day together and a simple meal. I procrastinated miserably with planning the menu, but last week I finally nailed it down:

I’ll be winging the turkey and kale salad, so if either of those recipes turn out and I can snap a decent photo, I’ll post them in the new year!

For now, enjoy one last cookie. From my home to yours, I wish you a warm and wonderful Christmas spent in the company of those you love.

Pistachio Biscotti Buttons

Makes 22-24 cookies

 

½ cup raw pistachios

1 cup blanched almond flour

½ cup arrowroot starch

½ teaspoon baking soda

¼ teaspoon sea salt

Scant 1/3 cup pure honey

1 teaspoon freshly grated orange zest

1 teaspoon vanilla extract

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.

In a food processor fitted with the steel blade, process pistachios until finely ground. Add almond flour, arrowroot starch, baking soda, and salt. Process until combined. Add honey, orange zest, and vanilla. Process until mixture resembles damp sand and dough holds together when pinched between two fingers.

Roll even tablespoon-fuls of dough into balls and place on prepared baking sheets. Using the ball of your hand or your fingertips, flatten each ball to ¼-inch thick round.

Bake cookies for 12-15 minutes or until golden brown and just firm to the touch. Cool cookies completely on pans. (The longer they set, the more crunchy and biscotti-like they will become.)

Cookies can be stored in an airtight container at room temperature for up to 5 days.

Comments

  1. These look great! Wish I would have seen this before I attempted a less-than-stellar nutty cookie (refined sugar free) – I had all the ingredients for these instead! Happy holidays.

  2. These beauties look delicious! I love the idea of pistachios in a cookie. Unusual and tasty. Lovely. Have a healthy, Happy New Year!

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.